Wash the outside of the pomegranate.

You’ll be handling it at the same time as the inside, so you will transfer anything on the outside, to the raw fruit you’ll be eating.

Use a sharp knife to cut the pomegranate in half.

Over a large bowl of water, use your hands to break one of the pomegranate halves into smaller pieces, along the membrane lines. (Pomegranates are made up of several “chambers” separated by a yellowy white pith type membrane.)

Peel off the exposed pith pieces to expose clusters of pomegranate arils.

One section at a time, gently remove the pomegranate arils, allowing them to collect in the bowl of water. I tend to lightly dislodge them with the thumb of the hand that’s holding the chunk of pomegranate.

As you go, pick off and discard as much of the white membrane as possible.

Once you have all the seeds separated from one section, move on to another - breaking it up, removing membrane, and dislodging arils into the bowl of water.

Some bits of membrane will end up in the water - that’s OK for now.

Once you’re done, discard the shell and loose membrane bits.

Turning your attention to the bowl of water and arils, sort through the fruit to pick out any attached membrane.

The membrane will float, unless it’s attached to fruit - so it’s easy to spot!

Carefully pour the water off the arils, taking the floating membrane bits with it.

Pick out any remaining membrane, and serve!